HIBISCUS MEZCAL MARGARITA
A gorgeous and refreshing margarita made with mezcal, ruby-red hibiscus syrup and fresh lime.
Provided by Karen Tedesco
Categories Drinks and Cocktails
Time 15m
Number Of Ingredients 8
Steps:
- Whisk the sugar and water in a small saucepan until sugar dissolves. Bring to a simmer, then turn off the heat and add the teabags (or hibiscus flowers). Let steep 20 minutes. Remove teabags or pour through a strainer. Cool syrup completely in the refrigerator until cold. Makes enough for 4 drinks.
- Put about 2 tablespoons salt on a small plate. Run the flesh of a lime wedge over the rim of a glass, then turn the glass upside down on the salt, turning the glass to coat the rim. Fill the glass with ice.
- Pour the mezcal, lime juice and Hibiscus Syrup in an ice-filled cocktail shaker. Shake or stir vigorously until well mixed. Pour over the ice-filled glass. Garnish with a slice of lime. Cheers!
Nutrition Facts : ServingSize 1 g, Calories 227 kcal, Carbohydrate 52 g, Sodium 22 mg, Sugar 37 g, SaturatedFat 1 g
HIBISCUS MARGARITA
Steps:
- Rub a lime wheel around the rims of two martini glasses to moisten. Spread a layer of salt in a saucer. Press the rims of the glasses into the salt to form salt rims.
- In a cocktail shaker filled with ice, combine the tequila, lime juice, lemon juice, orange juice, orange liqueur, agave and 1/2 ounce water. Shake for 10 seconds, then strain into the martini glasses. Garnish each with a hibiscus flower and a lime wheel. Serve.
MEZCAL COCKTAIL WITH HIBISCUS AND CILANTRO
You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring 3 cups water to a simmer in a medium saucepan. Remove from heat and add hibiscus; let steep 10 minutes. Strain hibiscus tea into a medium bowl; let cool.
- Bring 1 cup water to a simmer in a small saucepan. Add sugar and cook, stirring, until dissolved. Remove from heat; add 2 cups cilantro. Let steep 20 minutes. Strain syrup into a small bowl; let cool.
- To make cocktail, muddle remaining 1 cup cilantro in a large pitcher. Add mezcal, lime juice, hibiscus tea, and 1¼ cups cilantro syrup and stir to combine. Taste and add more syrup if desired, keeping in mind that the flavor will be diluted once you add ice.
- Divide cocktail among ice-filled glasses. Garnish with cilantro flowers.
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